Anchovy Toast with Fried Bacon and Oyster
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
These are sometimes called 'flying angels' or 'devils on horseback' when cayenne pepper is added.
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 15. The excerpt below is the record exactly as published.
some round pieces of bread, and fry them a bright golden-brown colour in some lard, and drain it. Smear over the bread with a thin coating of anchovy paste. Lay on the top of that a piece of hot fried bacon-fat, cut if possible as thin as a five-pound note. Place on the top of the bacon-fat a roast oyster
Cook this with the app: pantry check, scaling, and the assistant.